Maple roasted Brussels sprouts and butternut squash with pecan pieces and dried cranberries. A perfect appetizer or side for holiday or Autumn dinners. Gluten-free, vegan.
Did you think I was kidding about being obsessed with butternut squash?
These roasted veggies would be perfect as an appetizer for a holiday table spread.
Especially for Thanksgiving with ALL the best Fall food colors (orange for squash and brown for pecans) and also for Christmas with the red and green (cranberries + Brussels sprouts).
I'm a fan of maple roasted vegetables but I also added a little twist to this dish.
Adding apple cider vinegar gives a good balance with the pure maple syrup and makes a delicious glaze.
Topped with crushed and dried cranberries, you have yourself an easy and beautiful dish!
Maple Roasted Brussels Sprouts and Butternut Squash
For roasted veggies:
- 1 lb. Brussels sprouts , cut in half (about 4 cups)
- 3 cups cubed butternut squash (from a small butternut squash or a 12-oz. pre-cut bag)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- salt and pepper , to taste
- 1/4 cup pecan pieces (even better if you make these roasted pecans, using maple syrup instead of honey!)
- 1/4 cup dried cranberries
- 1-2 tablespoons pure maple syrup or to taste
- salt and pepper to taste
- Preheat oven to 400°F.
- In a medium mixing bowl, add Brussels sprouts and cubed squash. Top with olive oil, apple cider vinegar and maple syrup and toss to combine.
- Dump veggies on a baking pan in a single layer and top with salt and pepper.
- Bake at 400°F for 20-25 minutes or until tender and lightly browned.
- Place roasted vegetables on a serving plate and top with pecans and dried cranberries. Add more maple syrup, salt and pepper if desired, and serve immediately.
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